Chocolate-Peanut Butter Baked Doughnuts

Coat 12 indentations of a standard-size doughnut pan or 24 indentations of a mini-size doughnut pan with cooking spray; set aside. In a medium bowl, combine flour, brown sugar, cocoa powder, baking soda and salt. Using a pastry blender or your fingers, cut or rub in 1/3 cup butter until mixture resembles fine crumbs.

In a small bowl, combine milk, egg and vanilla. Add egg mixture to flour mixture, stirring until just combined (do not overmix).

Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe batter into the prepared pans. Lightly coat a sheet of plastic wrap with cooking spray. Place over filled pans, coated side down. Chill for 2 to 24 hours.

Preheat oven to 350°. Remove wrap; bake standard-size doughnuts for 12 to 15 minutes or until doughnuts spring back when lightly touched. (Bake mini doughnuts for 8 to 10 minutes.) Cool in pan on a wire rack for 5 minutes. Carefully invert pan to remove doughnuts.

For glaze: In a small saucepan, combine chopped chocolates, oil, 1 tablespoon butter and the peanut butter. Cook and stir over medium heat until mixture is smooth.

Carefully dip each doughnut top into the glaze. Return to the wire rack and sprinkle with chopped peanuts. Let stand until glaze is set.